Friday Foods – Tuna Teriyaki Wrap

This light but filling meal from Fork in the Trail  is the perfect mid-hike lunch. Fresh baby carrots add some crunch and sweetness to this wrap.

Tuna Teriyaki Wrap

Makes two servings

4 10-inch tortillas

1 tablespoon liquid teriyaki sauce

2 3-ounce tuna foil pouches

1⁄4 teaspoon dehydrated onion

1 tablespoon dried mushrooms, finely chopped

Crushed red chilies to taste

6 baby carrots

1–2 tablespoons water for rehydration

Salt and pepper to taste

At Home

Place a piece of parchment paper between each wrap and put them in a ziplock freezer bag. Pour the teriyaki sauce into a small Nalgene bottle. Place the bottle in a large zip- lock bag with the other ingredients.

At Camp

Rehydrate the onion and mushrooms in a small amount of water for about 10 to 15 minutes. While the onions and mushrooms are rehydrating, cut the baby carrots up into matchstick-sized pieces and set aside.

In a pot or bowl, combine the tuna, red chilies, teriyaki marinade, and the rehydrated onion and chopped mushroom mixture. Stir well. Place 1⁄4 of the mixture in a wrap and top with carrot matchsticks. Roll it up and enjoy.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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